Baked Hunkar Begendi Recipe

Preparation

1. Put dhopped beef into a pressured cooker and saute (without adding any oil or anything else) until it changes colour,
2. Add vegetable oil and chopped onion, cook until tender,
3. Add tomato paste and chilli, cook for 2-3 mins. constantly stirring,
4. Add tomato and cook for another 2-3 mins.,
5. Add spices and water, stir well,
6. Cover the lid and cook until the beef is very well cooked,
7. When you open the lid if there is plenty of water cook in high heat until all the water evaporates,
8. Add salt,stir and remove from heat,
9. While the beef is cooking roast the eggplants either in the oven or over the stove,
10. Peel the roasted eggplants and chop finely,
11. In a large pan melt the butter, add in the flour and cook, constantly stirring, for a few mins.,
12. Add chopped eggplants and saute for 1-2 mins.,
13. Add milk, water and salt, stir well,
14. Cook until set, then remove from heat,
15. Pour the cooked beef into a 22*22 cm baking dish,
16. POur the eggplant sauce over,
17. Sprinkle the grated cheese over,
18. Bake in a 180 C degrees oven until golden on top.